Chicken Pad Thai
- 8 ounces pad thai rice noodles
- 2 tbsp sesame oil
- 2 eggs
- 1 pound chicken breast diced
- 1/4 cup shallots basically 1 shallot
- 3/4 cup pad thai sauce see below
- 1 cup bean sprouts
- 1/2 cup crushed peanuts
- 1/4 cup green onions
- 1/4 cup cilantro
Pad Thai Sauce
- 2 tbsp fish sauce
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp lime juice
- 2 tbsp sriracha
- Cook noodles according to package instructions.
Toss noodles with 1 tbsp of sesame oil and set aside.
Pour 1/2 tbsp of sesame oil into your pot and add two lightly beaten eggs.
- When the eggs are finished cooking, set aside.
Pour another 1/2 tbsp of sesame oil into the pot and add the diced chicken breast. Set aside once chicken is fully cooked.
- Add shallots to the pot (no need for sesame oil first–there should be enough moisture leftover from cooking the chicken) and cook until lightly browned and fragrant.
- Add your noodles, eggs, and chicken back into the pot.
- Pour in pad thai sauce (use a pre-made mixture or make your own mixture of equal parts fish sauce, rice vinegar, soy sauce, brown sugar, lime juice, and sriracha).
- Top with bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
The OG pad thai recipe called for just 1 single chicken breast, but that didn’t seem like enough, so I used a whole package (approx. 1 pound) instead.
It will “serve 4” if you have a side dish or something to go with it, but if everyone goes back for seconds, you’ll probably run out.
Rinse the pot out after you cook the pasta, and as you re-add the oil for each step, make sure you’re also ready to add whatever you’re cooking too, the oil will burn quickly.